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Webber’s Lodges cookbooks

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November 9, 2009

Blue Cheese Spread Recipe – Any Port in a Storm

Any Port in a Storm Blue Cheese Spread Ingredients: 4 oz.  cream cheese – softened 2 oz.  blue cheese 3 tbsp.  dried currants, blueberries or cranberries 2 tbsp.  Port* 2 tbsp.  toasted sliced almonds Directions: Combine cream cheese, blue cheese, currants and port. Spoon into a small dish. Sprinkle with…
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November 9, 2009

Cranberry Ginger Chutney Recipe with Baked Brie

You wouldn’t think this incredible blend of flavours would be a “keeper” – but so it has been proclaimed by all who taste it. Don’t skimp on the ginger – more is better than less! Baked Brie with Cranberry Ginger Chutney Cranberry Ginger Chutney Ingredients: 1 cup fresh or frozen…
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November 9, 2009

Lemon Thyme Spinach Recipe

Lemon Thyme Spinach Spinach has always been one of those vegetables that people either love or hate. We think anyone who tries this recipe will become a spinach lover. Be sure to use fresh thyme. Ingredients: 6 tbsp. softened butter 4 tsp. coarsely chopped fresh thyme 2 tsp. lightly packed…
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November 9, 2009

Potato and Bacon Au Gratin Recipe

Potato and Bacon Au Gratin This has become one of our favourite potato recipes for its delicious flavour and its ease of preparation. 2 ½ lbs. potatoes – red or yukon gold 1 ½ cups chicken broth 1 cup half and half cream ¾ cup thinly sliced onion 1 tsp.…
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November 9, 2009

Slow Roasted Organic Caribou Tenderloin Recipe

Slow Roasted Organic Caribou served with Mushroom Ragout By roasting the meat at a low temperature, it cooks slowly and evenly, giving you time to finish preparing other dishes. Bison  or beef tenderloin is an excellent substitute for the caribou. Ingredients: extra virgin olive oil Dymond Lake Seasoning 4 lbs.…
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November 9, 2009

Double Mushroom Ragout Recipe

Double Mushroom Ragout This is excellent severed with any kind of red meat, wild or tame! Ingredients: 1 oz. dried porcini mushrooms 3 tbsp. butter 2 tbsp. extra virgin olive oil 20 oz. cremini mushrooms, sliced ¼ inch thick sea salt 1/3 cup finely chopped shallot 1/3 cup dry red…
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